Snake bean and kumera couscous

all details

Snake bean and kumera couscous

Snake bean and kumera couscous
Photo: Quentin Jones

Ingredients

  • 500g kumera, peeled and cut into chunks
  • 3 tbsp extra virgin olive oil
  • 1 cup couscous
  • ½ bunch snake beans, cut into 3-4cm lengths
  • ½ cup flat-leaf parsley leaves
  • ½ cup plain yoghurt
  • 1 tsp honey
  • 1 tsp ground cumin
  • ¼ cup vinaigrette dressing

Method

Pre-heat oven  to 220C. Put Kumera in a baking dish and toss with olive oil. Roast for about 30 minutes or until cooked and tender.

Put couscous in a medium bowl and pour over one cup of boilingwater. Stir, cover and rest for five minutes (or untilwater is absorbed) then fluff up with a fork.

Cook snake beans in lightly salted boilingwater for two to three minutes then refresh under

cold water and drain. Combine kumera, couscous, snake beans and parsley in a large bowl.

Combine yoghurt, honey, cumin and vinaigrette in a bowl and mixwell. Pour over couscous and toss gently. Great with barbecued sausages.

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